💡 At a Glance
- •The Treat: Festive sheet pan speculoos cookies loaded with walnuts, hazelnuts, and two types of chocolate.
- •Time Saver: Quick dough prep in your Thermomix®, followed by a fast bake in the oven.
- •Easy Method: No cookie cutters needed! Baked on a single baking sheet and sliced into diamonds while still warm.
Does this sound familiar? You’re craving delicious homemade Christmas cookies, but rolling out dough, using cookie cutters, and swapping baking sheets all afternoon just takes way too long. That’s where these white chocolate speculoos cookie bars come in!
The dough comes together in a flash in your Thermomix®, and the entire batch bakes on a single baking sheet. It saves so much time and hassle in the kitchen.
Plus, the cozy combo of crunchy nuts, warm holiday spices, and two kinds of chocolate means your cookie jar will be packed with irresistible treats in no time.
Why you’ll love these holiday cookie bars:
- Super quick and easy to whip up
- No cookie cutters required—zero fuss!
- Loaded with delicious nutty flavor from walnuts and hazelnuts
- Perfect for Thermomix beginners
- Baked all at once right on a single sheet pan
- Ideal for filling your holiday cookie tins
- Makes a wonderful homemade gift for friends and neighbors
- Rich and chocolatey with both white and dark chocolate
My Top Prep Tips
Be sure to slice the warm sheet into diamond shapes while it’s still warm! Once it cools down completely, it tends to crumble more easily when cutting.
You don’t need to wash the mixing bowl between the first few steps—that saves you both time and extra dishes!
When melting the chocolate in your Thermomix®, keep a close eye on the temperature settings. That way, you’re guaranteed a silky-smooth texture without scorching the chocolate.
Feel free to chop the nut topping as fine or coarse as you like. Leaving a few larger chunks gives the bars a fantastic crunch!
Can You Make These Ahead and Store Them?
Yes, absolutely! These store beautifully. Just pop them into an airtight cookie tin or container, and they’ll stay fresh and delicious for days.
Stored in a cool, dry place, these little treats will stay fresh for several weeks!
Pro tip: Layer a sheet of parchment paper between the pieces in your container. That way, the rich chocolate glaze won’t stick together.
Easy Recipe Variations
Switch up the nuts: Feel free to tweak the ratio of walnuts to hazelnuts however you like, as long as you stick to 150 grams total.
Change the shape: If cutting them into diamonds feels a bit too fussy, just slice the baked treats into classic squares or neat little rectangles instead.
Chocolate drizzle: Instead of spreading the dark chocolate in a smooth, solid layer over the top, use a spoon to drizzle it back and forth for a fun, decorative look!
Ingredients You’ll Need for White Chocolate Speculoos Bars
- 75 g (approx. 2.5 oz) walnuts
- 75 g (approx. 2.5 oz) hazelnuts
- 130 g (approx. 4.5 oz) butter
- 150 g (approx. 5.5 oz) white chocolate
- 100 g (approx. 3.5 oz) granulated sugar
- 1 packet vanilla sugar
- 1 pinch of salt
- 2 eggs
- 130 g (approx. 4.5 oz) all-purpose flour
- 2 tsp speculoos spice mix
- 100 g (approx. 3.5 oz) dark chocolate
- A handful of extra nuts (for topping)
How to Make White Chocolate Speculaas Bars
Instructions:
Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper.
Add the walnuts and hazelnuts to the mixing bowl and chop **5 sec / Speed 5**. Transfer the nuts to a separate bowl—no need to wash the mixing bowl just yet!
Next, add the chopped white chocolate to the mixing bowl and process **5 sec / Speed 7**.
Add the butter, melt the mixture for **3 min / 50°C (120°F) / Speed 2**, and pour it into the bowl with the nuts. Again, no need to rinse the mixing bowl!
Now, add the sugar, vanilla sugar, salt, and eggs to the mixing bowl. Mix everything together for **1 min / Speed 5**.
Add the flour and speculaas spice mix, then blend for **10 sec / Speed 5**.
Finally, add the nuts and the chocolate-butter mixture to the batter and mix for **20 sec / Speed 3** until combined.
Spread the batter evenly onto your prepared baking sheet and bake for 30 minutes at 150°C (300°F).
As soon as it comes out of the oven, slice the warm baked sheet into diamond shapes while it’s still warm. First, make horizontal cuts about 1.5 inches apart to form long strips. Then, make diagonal cuts (about 2 inches apart) starting from the short side. Where the cuts intersect, you’ll get gorgeous little diamonds!
Let the diamonds cool completely right on the baking sheet. In the meantime, give your mixing bowl a good rinse.
Next, add the dark chocolate chunks to the mixing bowl and chop for 10 sec / speed 7. Scrape down the sides of the bowl with your spatula, then melt the chocolate for 3 min / 55°C (130°F) / speed 2.
Use a pastry brush to spread the melted chocolate over your spiced speculaas treats. Finely chop a handful of nuts and sprinkle them generously over the chocolate layer.
Enjoy!
Alright, now I hope you have a blast making these at home!
Looking for more chocolatey goodness? Check out this recipe next: Chocolate Cookies
Happy baking,
Christoph
White Chocolate Speculoos Bars
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Start cookingIngredients
Ingredients
- 75 g Walnuts (approx. 2.5 oz)
- 75 g Hazelnuts (approx. 2.5 oz)
- 130 g Butter (approx. 4.5 oz)
- 150 g White chocolate (approx. 5.5 oz)
- 100 g Sugar (approx. 3.5 oz)
- 1 packet Vanilla sugar
- 1 pinch Salt
- 2 Eggs
- 130 g Flour (approx. 4.5 oz)
- 2 tsp Speculoos spice blend
- 100 g Dark chocolate (approx. 3.5 oz)
- einige Nuts
Instructions
- Preheat your oven to 150°C (300°F) (top/bottom heat) and line a baking sheet with parchment paper.
- 75 g (approx. 2.5 oz) Walnuts, 75 g (approx. 2.5 oz) HazelnutsAdd the walnuts and hazelnuts to the mixing bowl and chop for 5 sec. / speed 5. Transfer the nuts to a separate bowl. No need to wash the mixing bowl!
- 150 g (approx. 5.5 oz) White chocolateNext, break the white chocolate into pieces, add it to the mixing bowl, and chop for 5 sec. / speed 7.
- 130 g (approx. 4.5 oz) ButterAdd the butter, melt the mixture for 3 min. / 50°C (120°F) / speed 2, and then pour it into the bowl with the nuts. Again, no need to wash the mixing bowl.
- 100 g (approx. 3.5 oz) Sugar, 1 packet Vanilla sugar, 1 pinch Salt, 2 EggsNow, add the sugar, vanilla sugar, salt, and eggs to the mixing bowl. Mix everything together for 1 min. / speed 5.
- 130 g (approx. 4.5 oz) Flour, 2 tsp Speculoos spice blendAdd the flour and speculoos spice blend, and mix it in for 10 sec. / speed 5.
- 75 g (approx. 2.5 oz) Walnuts, 75 g (approx. 2.5 oz) Hazelnuts, 130 g (approx. 4.5 oz) Butter, 150 g (approx. 5.5 oz) White chocolateFinally, add the nuts and the chocolate-butter mixture to the batter, and mix for 20 sec. / speed 3.
- Spread the batter evenly onto your prepared baking sheet and bake for 30 minutes at 150°C (300°F) (top/bottom heat).
- Take the pan out of the oven and, while the bake is still warm, cut it into diamond shapes. To do this, first cut horizontal strips about 4 cm wide. Then, make diagonal cuts (about 5 cm apart) starting from the short side. The intersecting cuts will give you perfect little diamonds.
- Let the diamonds cool completely right on the baking sheet. In the meantime, give the mixing bowl a thorough wash.
- 100 g (approx. 3.5 oz) Dark chocolateAdd the dark chocolate pieces to the mixing bowl, chop for 10 sec. / speed 7, and then scrape down the sides with a spatula. Melt the chocolate for 3 min. / 55°C (130°F) / speed 2.
- einige NutsUse a pastry brush to spread the melted dark chocolate over the cooled speculoos bars. Chop up a handful of nuts and sprinkle them over the chocolate for the perfect finishing touch!
